Best Taro Milk Tea (With Boba)
Try this taro milk tea for a vibrant purple boba featuring jasmine tea, taro root, milk, and tapioca pearls. It's surprisingly simple to make at home and a fraction of the price of store-bought!
Equipment
- Teapot
- Medium saucepan
- Small saucepan
- Blender
- Boba straws
Ingredients
Boba
- ½ cup uncooked black tapioca pearls
- 6 cups water
- ⅓ cup cane sugar + ⅓ cup water
Jasmine tea
- 1 ½ cups filtered water
- 1 tablespoon loose-leaf jasmine green tea
Taro mix
- 3 tablespoons taro powder*
- 1 cup full-fat coconut milk*
- ½ cup water
- 3-4 tablespoons reserved simple syrup
- ¼ teaspoon sea salt
- Ice to serve
Instructions
Boba
- Bring the water for the tapioca pearls to boil in a medium-large saucepan. Once boiling, add in the tapioca pearls and lower the heat to just under medium.
- Simmer for 15-30 minutes, stirring occasionally to prevent sticking. Cook time will depend on your specific pearls (check the package for instructions).
- In the meantime, prepare the simple syrup. Add the cane sugar and water to a small saucepan and whisk together. Bring it to a simmer for about 3-5 minutes, or until the sugar has fully dissolved. Remove the saucepan from the heat and reserve ¼ cup, then add the rest to a medium mixing bowl.
- Strain the tapioca pearls through a fine-mesh strainer, rinsing them lightly. Transfer the pearls to the mixing bowl with the simple syrup and stir to combine. Set aside for ~30-40 minutes to soak.
Jasmine tea
- While the tapioca pearls are soaking, bring water for the tea to a boil, then let it cool for a few minutes (it should be ~175-180°F). Brew the jasmine tea for 2-3 minutes, then remove the tea leaves and let the tea cool down to room temperature.
Taro milk tea
- When the tapioca pearls and jasmine tea are ready, add the jasmine tea, taro powder, coconut milk, water, 3 tablespoons of simple syrup, and salt to a blender. Mix for 30-60 seconds until smooth. Taste and adjust the cane sugar to your liking.
- Using a slotted spoon, transfer 3-4 tablespoons of tapioca pearls to a glass or cup. Fill it ½ - ¾ full with ice, then fill the rest with the taro mixture and give it a stir. Happy drinking!
Notes
Use fresh pearls: Use the cooked pearls immediately after cooking them for the softest and chewiest boba. They become gritty the longer they sit.
Layer the drink: Layer your drink correctly! Add boba first, then ice, and lastly, the taro milk tea mixture.
Let the tea cool: If you're making an iced taro milk tea, it's essential to let the tea come to at least room temperature to prevent a watered-down result.
Bubble tea straws: For a better drinking experience, make sure you use wide-mouth straws designed for bubble tea so you can slurp up the boba.
The total cooking time will depend on the specific type of pearls you're using, so make sure to check the package for instructions. For reference, mine took 30 minutes, but quick-cooking boba usually take 5 minutes.
Jasmine tea can quickly become bitter if it's over-steeped or burnt. Use a timer to steep it for the perfect duration, and use a kettle with a temperature gauge if possible.
Not all taro powders are created equal. To elevate your taro milk tea flavor, choose a high-quality taro powder that features real taro and minimal additives.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 61.8g | Protein: 1g | Fat: 8.2g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 235.7mg | Potassium: 182.1mg | Fiber: 0.9g | Sugar: 35.1g | Vitamin A: 11.2IU | Vitamin C: 1mg | Calcium: 39.8mg | Iron: 1.7mg
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